Xanthan Gum E415

1kg

Louis François

Xanthan gum E415 increases the viscosity of liquid and pasty products without gelling them (soups, dessert creams, ice creams, pastry toppings).
It can be used as a stabilizer and has excellent suspensoid properties, in particular for emulsified sauces: salad dressings, béarnaise, mayonnaise, marinades, vinaigrettes, hot sauces...
It is also used in dietetic pastry as a texture agent for special breads.

The average dosage is 2 to 5 g per kilo of mass.
Salad dressing: 0.15 to 0.50%
Cake mixes: 0.05 to 0.25%
Sauces: 0.10 to 0.30%
Fodder: 0.0 to 0.15%

Xanthan gum is hot or cold soluble.
The dispersion is best when mixed with the other dry ingredients before rehydrating.
It can be used in combination with other gums (guar, tara, carob) and is compatible with common thickeners.

• Net Weight: 1kg
• MDD: 2 years
• Storage: away from humidity, heat and light in its closed packaging
• Harmlessness for humans, zero nutritional value and organoleptic neutrality.
• Absence of raw materials or derivatives of animal origin.